Kadar Protein dan Organoleptik pada Berbagai Macam Tempe dengan Variasi
Bahan dari Koro Pedang (Canavalia ensiformis L. DC) dan Kedelai
(Glycine max (L.) Merr)
Protein Content and Organoleptic in Various Tempe with an Ingredient Variation
of Jack Bean (Canavalia ensiformis L. DC) and Soybean (Glycine max (L.) Merr)
Agustina Intan Pramitasari Wijaya* , Lusiawati Dewi, dan Santoso Sastrodihardjo
Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana, Salatiga, Indonesia
* Korespondensi,alamat: Jalan Diponegoro 52-60 Salatiga 50711
email: agustinaintan.pramitasari@gmail.com
Abstract
Jack bean (Canavalia ensiformis L. DC) can be used to substitute soybean (Glycine max (L.) Merr) in tempe. Jack bean has a high protein content, economical and easily breed. This study aimed to compare the moisture content and protein content in proportion of jack beans and soybeans 100:0, 0:100, 70:30, 30:70, 90:10, 10:90 and 50:50, and also to determine the concentration ratio of jack beans and soybeans most preferred by consumers in terms of texture, aroma, taste and appearance of tempe through organoleptic tests. The moisture content was measured by gravimetric method, protein content by Biuret method, and organoleptic by hedonic test. From the research, data of tempe with a comparison of jack beans and soybeans are: moisture content ranged between 58,56% - 59,64%, protein content between 2,37% - 10,32%. The highest moisture content and protein content is tempe with 0:100 ratio of jack beans and soybeans. The result of organoleptic test most preferred by consumers in terms of texture, aroma, taste and appearance of tempe showed panelists liked tempe with a ratio of jack beans and soybeans 10:90.
